Garlic and Oil Sauce

Cuisinart original

When you’re in a time crunch or have limited ingredients

on hand, garlic and oil make

a great sauce.


Makes about ¼ cup of sauce; enough for ½ pound of fresh pasta



¼        cup extra virgin olive oil, plus more if needed

1            garlic clove, thinly sliced

Pinch red pepper flakes

2            tablespoons parsley, roughly chopped Grated cheese for serving, optional

Nutritional information

Nutritional analysis per serving (based on 3 servings): Calories 165 (97% from fat)

  • carb. 1g • pro. 0g • fat 19g
    • sat. fat 3g • chol. 0mg • sod. 2mg
      • calc. 9mg • fiber 0g


  1. In a large saucepan, heat the oil and garlic over medium- high heat until garlic is softened and fragrant, about 5 to 6 minutes. Add the red pepper flakes and cook for an additional minute.
  2. Remove from heat and add 2 ounces of cooking water from the pasta. Add the cooked and drained pasta, and return the pan to the heat. Cook over medium heat until the pasta water evaporates, about 1 to 2 minutes. Stir in parsley and remove from heat. Serve im- mediately with grated cheese if desired.